Moroccan Ksra Bread

Discover the rustic charm of Moroccan Ksra Bread, a traditional flatbread that’s as versatile as it is flavorful. This delightful bread combines all-purpose flour, fine semolina, and a hint of aromatic anise and sesame seeds for a subtly spiced flavor profile. Enriched with olive oil for a tender crumb, Ksra is the perfect companion to Moroccan tagines, hearty soups, or even a simple spread of butter and honey. With just 10 minutes of kneading and an hour of rising, this golden-brown bread is surprisingly easy to make at home. Whether served warm from the oven or toasted the next day, Ksra Bread promises to bring an authentic slice of Morocco to your table. Perfect for bakers of all levels, this recipe highlights traditional ingredients, simple techniques, and ultimate crowd-pleasing results!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 500 g All-purpose flour
• 100 g Fine semolina flour
• 300 ml Warm water
• 7 g Instant yeast
• 10 g Salt
• 10 g Sugar
• 30 ml Olive oil
• 2 tsp Anise seeds
• 2 tsp Sesame seeds

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, sugar, anise seeds, and sesame seeds.

Step 2

Dissolve the yeast in a small amount of the warm water, let it sit for 5 minutes until it foams, and then add it to the flour mixture.

Step 3

Gradually add the remaining warm water and mix everything together until the dough begins to come together.

Step 4

Add the olive oil and knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

Step 5

Shape the dough into a ball and place it back in the mixing bowl. Cover with a clean kitchen towel and let it rise for 1 hour, or until it has doubled in size.

Step 6

Once the dough has risen, gently punch it down and divide it into two equal portions. Shape each portion into a round, flat disk about 1.5 cm thick.

Step 7

Dust a baking sheet with semolina flour and place the dough rounds onto the sheet. Cover again with a towel and let them rise for an additional 30 minutes.

Step 8

While the dough is resting, preheat your oven to 200°C (390°F).

Step 9

Before baking, lightly prick the surface of each dough round with a fork to help prevent uneven puffing during baking.

Step 10

Bake the Ksra bread in the preheated oven for 20–25 minutes, or until the edges turn golden brown and the surface is firm.

Step 11

Remove from the oven and let cool for 10 minutes before slicing or serving. Enjoy with your favorite Moroccan dishes like tagines or harira soup.

Nutrition Facts

Serving size	969.7 grams (969.7g)

Amount per serving	% Daily Value*
Calories	2546

Total Fat 38.70g	50%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 3948mg	172%
Total Carbohydrate 470.30g	171%
Dietary Fiber 20.80g	74%
Total Sugars 11.50g
Protein 69.30g	139%

Vitamin D 0IU	0%
Calcium 121mg	9%
Iron 27mg	150%
Potassium 888mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.9%

Protein: 11.1%

Carbs: 75.0%